Photo: Dana DeVolk
Saffron Risotto with Shrimp and Pistachios
11 ingredients
10 min + 30 min
6
openrecipes
Saffron risotto tossed with shrimp, pistachios and Parmesan cheese. Easy, simple and satisfying.
Estimated Nutrition (whole recipe, rough)
1029
Calories
76g
Protein
50g
Fat
65g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups (to 8 Cups) Low Sodium Chicken Broth
- ¼ teaspoons Spanish Saffron Threads
- ½ cups Shelled Pistachios
- 2 Tablespoons Olive Oil
- 1 cup Chopped Yellow Onion
- 1-½ teaspoon Salt
- 2 cups Arborio Rice
- 1 cup Dry White Wine
- 1 pound Frozen (and Thawed) Cooked Medium Shrimp, Peeled And Deveined
- 1 Tablespoon Unsalted Butter
- ½ cups Grated Parmesan Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes